Prep 15 mins
Cook 50 mins
This is a great spice cake with no "guilty aftertaste"! It's good with the glaze listed or with a vanilla or lemon sauce like you make for gingerbread. It's moist enough to eat plain, too!
- 2 3⁄4 cups flour
- 2 1⁄4 cups sugar
- 2 1⁄2 teaspoons baking soda
- 1 1⁄4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄4 teaspoon clove
- 1 3⁄4 cups applesauce
- 1 1⁄4 cups dannon plain nonfat yogurt
- 1 eggs or 1⁄2 cup egg substitute
- 1⁄3 cup vegetable oil
- 1 cup raisins
Quick Yogurt Glaze
- 1 1⁄2 cups dannon plain nonfat yogurt
- 3 tablespoons brown sugar
- 1 teaspoon vanilla
- In large bowl, mix flour, sugar, baking soda, baking powder, cinnamon, allspice, salt and cloves.
- Add applesauce, yogurt, egg, and oil; mix well.
- Stir in raisins (note: I like to soften the raisins in hot water for a few minutes before adding them-they're plumper and softer that way).
- Pour into greased and floured 12-cup Bundt or 13 x 9 inch pan.
- Bake at 325 F.
- for 50- 60 mins, or until toothpick inserted in center comes out clean.
- Cool 15 mins.
- Serve with Quick Yogurt Glaze: Glaze: In small bowl, combine Dannon Plain Nonfat Yogurt, brown sugar and vanilla.
- Beat with fork or whisk until smooth.
- (This is also good with orange or lemon extract instead of vanilla).
Very good. The flavor of the spice and apples was good. I did use 1 apple finely chopped instead of the raisins and substitued 1 cup of Splenda and 3/4 cup of brown sugar for the sugar.
GREAT! I omitted the raisins because I don't care for them in my baked goods. So moist and yummy!
Pretty nice spice cake. I made it in a 13x9 inch pan and we ate half on its own (no glaze) and froze the rest. I pulled it out of the freezer the night before Thanksgiving and put the glaze on it for Thanksgiving brunch. Nice flavor, not as moist as I was hoping. And while I usually love a lot of "stuff" in cakes I thought there were more raisins in this one then I liked. A few less next time.